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Bacon Potato Salad

Bacon Potato Salad for Labor Day and Forever

Potato salad is standard summer BBQ fare, so it’s only fitting that it should appear at the season’s last hurrah. To welcome the cool months ahead, we’ve taken the usual fresh herbs and scallions — always worthwhile additions — and bulked them up with crisped bacon and hard-boiled eggs. The result is almost more of a meal than a side, but either way, it’s sure to be a hit at your Labor Day bash.

This potato salad is excellent served immediately, but it can also be made ahead. In fact, doing so will allow the flavors to mingle and meld — making each zesty, smoky bite that much more irresistible.

1. Place the potatoes in a saucepan, add water to cover, and bring to a boil. Cook, partially covered, until the potatoes are fork-tender, about 10 minutes.

2. Drain the potatoes and transfer them to a salad bowl. While the potatoes are still warm, season them with the salt, cayenne, black pepper, and lemon juice. Toss well to combine. Add the celery, green onions, parsley, and eggs.

3. In a small bowl, stir the mayonnaise and mustard together. Add this to the salad. Sprinkle the bacon over the salad, and toss gently but thoroughly to mix well.

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